Seth's House

Here’s my take on Chinese food crossed with Philly – Provolone Wit Cheesesteak Egg Roll.  You’ll want to do the preparation at least a day in advance before you plan on serving these.

Ingredients  (recipe makes about 22-24 egg rolls, depends how generous you are with the filling)

• Very thin sliced Ribeye steak.  You can find this at the butcher, or I find it easier (and cheaper) to go to the H-mart (Korean grocery).  The amount I used to do this post was a little over 3 pounds

Thin Sliced Ribeye

• Sharp Provolone, diced into small pieces. The good stuff, don’t get crap

• Sweet onion, about 2 medium ones, diced up
• Egg roll wrappers  (DO NOT USE SPRING ROLL WRAPPERS, they suck for this application. You’ve been warned)
• Ketchup (optional flare: mix with truffle oil)

Truffled up Ketchup

• 1-2 eggs, beaten and in a bowl 

Preparation

Ribeye in the pan

1. Heat up your pan to medium-high heat. Toss in as many slices of steak that lay flat.  They will cook quickly, maybe 30 seconds a side, tops. You just want to quickly take the red out, don’t overcook them. Do this for all of the steak, and whatever you do, don’t even think about getting rid of the juicy goodness left in the pan.  Transfer the cooked steak into some sort of vessel on the counter for cooling.

Cooked Ribeye.. takes about 45 seconds

2. Once you’ve cooked all of the steak, toss in the onions and back the heat down to medium. Cook them til they start to become translucent and brown a little.  Toss them around in the juicy goodness left behind from the steak.

Assembly

Egg Roll Assembly area

1. Organize all of your ingredients around a work area, as pictured. Lay the empty wrapper on your work area, they are not perfectly square and I prefer the long side to be top to bottom.
2. 

   Smear on some ketchup

   Take a spoon and shmear on some of the truffled up ketchup on the empty wrapper.

3. 

   Pile on the insides

   Add steak, cheese, and onion. As I add the steak on, I rip it apart into smaller pieces, that way you don’t have all of the steak yanked out on the first bite and the eater left with an empty egg roll wrapper.

4. 

   First fold

   Time to roll it up. You can follow the instructions on the egg roll wrapper, or see my guide here. First, fold the bottom corner up into the middle and over the ingredients. Make sure the ingredients are on the inside of that crease otherwise they will come out when you cook… no bueno

5. Fold the left and right edges over, then roll upwards. Again, make sure everything is tucked in.  Paint on some egg wash on the top flap and roll all the way, the egg will act as glue and seal it up. Place on a rack and keep going.

That’s it, after a short while you’ll have a ton of Egg Rolls. Put them in the freezer so they set up, at least overnight. I let them freeze solid on the racks, then transfer to vacuum sealed bag for cooking at some later date.

All Rolled Up

Cooking

1. Preheat your Deep Fryer to about 355-360 degrees, this should be about the setting for Chicken.
2. Drop in egg rolls, don’t crowd the fryer with too many or you will end up with defrosted egg roll mush and not crispy goodness.
3. Fry to Golden Brown and delicious.  Remember, the inside is already cooked, so we are just cooking the outside and reheating the inside, melting the cheesey goodness.  I like my egg rolls crispy on the outside but still chewy dough on the inside.
4. Transfer to rack to cool for a few minutes, serve quickly and enjoy.

If  you want to cook these and reheat later, you’ll want to microwave for about a minute to heat the inside, then move to an oven at 350 until about crispy.  This seems to be the only way to preserve the crispy skin.

Cooked Cheesesteak Egg Rolls